Thai Quinoa Salad



for 2 portions


1 cup of water (235 ml)

1 cup vegetable broth (235 ml)

1 cup quinoa (170 g)

2 carrots, shredded

1 red pepper, diced

1 cucumber, quartered

1 cup red cabbage (100 g), shredded

½ small red onion, diced

½ edamame cup(75 g)

green onion, to serve

½ cup crushed peanuts (60 g), to serve


½ cup of water (120 ml)

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon grated ginger

2 teaspoons of olive oil

1 tablespoon honey

¼ cup peanut butter (60 g)


In a small saucepan, bring the water and vegetable stock to a boil, then add the quinoa. Cover and simmer for 12-15 minutes.

In a bowl, combine the quinoa, carrots, red pepper, cucumber, purple cabbage and edamame.

In a small bowl, combine the water, sesame oil, soy sauce, ginger, olive oil, honey and peanut butter. Drizzle the quinoa with the vinaigrette.

Garnish with green onions and crushed peanuts.


Print Friendly, PDF & Email

Easy Vegan Pasta Salad

Healthier Chicken Alfredo Pasta